Why Make This Recipe
Sour Cream Noodle Bake is a comforting and hearty dish that brings warmth to any dinner table. It’s simple to prepare and uses affordable ingredients, making it perfect for family meals or gatherings. This casserole is not only filling but also packed with flavors, combining rich beef, creamy sauces, and cheese on a bed of noodles. If you’re looking for a dish that will please both kids and adults, this recipe is a winner!
How to Make Sour Cream Noodle Bake
Ingredients:
- 1 pound ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces egg noodles
- 1 1/2 cups small curd cottage cheese
- 3/4 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces shredded Colby Jack cheese
Directions:
- Preheat your oven to 350F (175C). Spray a 9×13-inch baking dish with cooking spray and set it aside.
- In a large skillet over medium-high heat, add the ground beef and onion. Cook until the beef is no longer pink and the onion has softened, about 8-10 minutes. Add the minced garlic and cook until fragrant. Stir in the tomato sauce, salt, and pepper, and simmer for 15 minutes.
- While the sauce is simmering, cook and drain the egg noodles according to the package directions.
- In a large bowl, combine the cottage cheese, sour cream, salt, pepper, garlic powder, and onion powder. Mix well, then add the cooked noodles and stir until coated.
- Place half of the noodle mixture into the baking dish, top with half of the meat sauce, and half of the shredded cheese. Repeat the layers with the remaining noodle mixture, sauce, and cheese.
- Bake for 20 minutes, until warmed through and cheese is melted. Serve immediately.
How to Serve Sour Cream Noodle Bake
Serve Sour Cream Noodle Bake hot from the oven. It pairs well with a side salad or garlic bread. You can also offer extra hot sauce or a sprinkle of fresh herbs for added flavor!
How to Store Sour Cream Noodle Bake
To store leftovers, let the Sour Cream Noodle Bake cool completely. Transfer it to an airtight container and refrigerate. It can be kept in the fridge for up to 3-4 days. You can also freeze portions for longer storage; just make sure to wrap it well to prevent freezer burn.
Tips to Make Sour Cream Noodle Bake
- Use lean ground beef for a healthier option or substitute with ground turkey or chicken.
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
- Make it ahead of time and refrigerate before baking. Just increase the baking time if you bake it cold.
Variation
You can switch up the cheese to suit your taste. Try adding mozzarella or cheddar instead of Colby Jack. If you prefer a vegetarian version, use a meat substitute and add more vegetables to the layers.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the layers in advance and assemble them without baking. Just cover and refrigerate until you’re ready to bake.
2. Can I freeze Sour Cream Noodle Bake?
Yes, this dish freezes well. Just make sure to cool it completely before wrapping and storing. Bake directly from the freezer; it might take a little longer to cook through.
3. What can I serve with Sour Cream Noodle Bake?
This casserole goes great with a fresh green salad or some steamed vegetables. You can also serve it with crusty bread or rolls.
